Dairy-free Tiramisu

Coffee syrup

 * 1 cup water
 * ¼ cup sugar
 * 1 tbsp instant decaffeinated coffee granules
 * 1 tbsp pure vanilla extract

Custard filling

 * 3 cups 1% vanilla soy milk
 * ¾ cup sugar
 * ¾ cup liquid fat-free egg product
 * ½ cup all-purpose flour
 * 2 oz low-fat silken tofu, pureed
 * 2 tsp pure vanilla extract
 * 1 pkg. ladyfinger biscuits
 * 2 tbsp cocoa powder for dusting
 * ⅛ tsp ground cinnamon for dusting

Coffee syrup

 * 1) In small saucepan, bring water to a boil.
 * 2) Remove from heat.
 * 3) Stir in sugar, instant coffee and vanilla extract.
 * 4) Set aside.

Custard filling

 * 1) In top of double boiler, whisk together soy milk, sugar, egg product, flour and tofu.
 * 2) Set pan over simmering (not boiling) water, and cook, whisking constantly, until mixture thickens, about 8 minutes.
 * 3) Stir in vanilla extract.
 * 4) Remove pan from water, and let cool.
 * 5) Cover, and refrigerate until chilled.

To assemble

 * 1) Line a long rectangular pâté mold with plastic wrap (alternatively, use a large, unlined soufflé dish)
 * 2) Place half the ladyfingers in layer on bottom.
 * 3) Brush ladyfingers with coffee syrup.
 * 4) In small bowl, combine cocoa and cinnamon.
 * 5) Spread half custard mixture on top of ladyfingers.
 * 6) Sprinkle with some cocoa-cinnamon mixture.
 * 7) Repeat with remaining ladyfingers, syrup and custard, topping custard with dusting of cocoa-cinnamon mixture.
 * 8) Cover, and refrigerate at least 2 hours before serving.